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Keto Creamy Lemon Parmesan Chicken takes just 15 minutes of prep time and will leave everyone happy with popular comfort food ingredients and flavors! This recipe is Low Carb, Primal, Gluten-free and GAPS-friendly.Jump to Recipe
Highlights of the recipe
I think of this recipe as French cuisine meets American cooking — a meal everyone will like! Here are a few highlights of the easy feast:
- Frozen or canned artichokes + boneless skinless chicken make a fast assembly. (You can find frozen artichokes near frozen spinach in the freezer veggie section of most grocery stores.)
- The easy nature of this recipe allows you to choose thighs or breast meat, whichever you prefer, or both for different eaters’ preferences.
- Both light and dark meat cook evenly in the recipe.
- Everyone loves these classic ingredients: lemon, chicken, cream, parmesan, artichoke hearts and basil.
- Healthy comfort food that’s fast and easy is perfect for guests or a quick mid-week meal.
- It can be prepped ahead of time!, refrigerated or frozen (then defrosted) and then popped in the oven when you’re ready.
Ingredients in Creamy Lemon Parmesan Chicken
Frozen or canned artichoke hearts and chicken make up the main ingredients in this easy and popular recipe.
A lemon-cheese sauce is made from cream, cream cheese, parmesan, fresh lemon juice, dried basil, sea salt and black pepper. (The GAPS diet version of the recipe omits the cream cheese and uses probiotic sour cream for the cream.)
A 3-step recipe!
- Grease a casserole dish and fill with chicken and artichoke hearts.
- Beat together the cream cheese, parmesan, lemon juice, cream, salt, pepper and basil.
- Spread the cheese mixture onto the chicken and artichokes, and bake! (It smells SO good while it’s baking!)
That’s all! I love this recipe because it’s just so easy, and everyone loves it.
After baking, the dish can be garnished with fresh basil and more lemon slices, if desired.
If you’re just cooking for 1 to 2 people, you can halve the recipe. Or use two smaller casserole dishes, and make one for now and one for the future, which you can cover well and freeze.
To defrost, simply place in the fridge overnight. 4 hours before you intend to bake, place casserole dish on the counter, at room temp. Then when dinner time arrives, uncover, and bake as directed.
How to store leftovers
To store leftover baked Lemon Parmesan Chicken, simply cover well and refrigerate for up to 4 days.
To reheat, cover with ovenproof lid or parchment paper. Warm in oven, preheated to 300 degrees Fahrenheit, for about 20 minutes, until heated through to the center.
How to make this dish ahead of time
To make Keto Creamy Lemon Parmesan Chicken ahead of time, assemble the dish as if you were about to bake it. Instead, cover and refrigerate for up to 2 days. When it’s time to make dinner, simply preheat the oven, uncover, and bake according to directions.
How to freeze and defrost
You can also freeze the unbaked chicken dish for up to 3 months. Just be sure it’s well covered. I like to freeze it in an oven-proof baking dish with rubber lid. That way, it’s got a good lid for sealing out air and moisture while frozen. And after defrosting, it can go directly into the preheated oven. Pro tip: You can also place a layer of parchment paper directly on the creamy topping to keep air off the dish, before placing the container’s lid on.
To defrost, place in the fridge overnight. Then when dinner time arrives, uncover, and bake as directed. (This allows all night and most of the day for the chicken to defrost.)
What to serve with Keto Creamy Lemon Parmesan Chicken
Here are some ideas:
- Sauté spinach, and serve it on the side.
- Roast or sauté broccoli.
- Serve with a simple green salad.
- Place Keto Creamy Lemon Parmesan Chicken on top of zucchini noodles or cauliflower rice.
NOTE: This dish is saucy! There’s lots of lovely cream and pan juices. So it’s great served on some form of rice, noodles … or serve in broad shallow bowls, and finish the meal with a spoon.
Keto Creamy Lemon Parmesan Chicken with Artichoke Hearts
- baking dish
- 1.5 to 2 lbs chicken , boneless, skinless thighs (or breasts, cut in half length-wise, if you prefer)
- 12 to 14 ounces artichoke hearts , frozen or canned and drained, defrosted if frozen, chopped into bite-size pieces
- ½ cup + ¼ cup parmesan , grated finely, divided
- ½ cup heavy cream or use cultured sour cream for GAPS
- ½ cup cream cheese , softened to room temperature, or chèvre (soft goat cheese works great too) (omit for GAPS)
- ¼ cup lemon juice , fresh
- 1.5 to 2 teaspoons sea salt (use the lesser amount for 1.5 lbs chicken and the full amount if you use 2 pounds chicken)
- 1 teaspoon dried basil (also okay to use dried oregano or thyme)
- freshly ground black pepper to taste
- 1 whole lemon optional, sliced, for garnish
- fresh basil optional, for garnish
- Preheat oven to 350 degrees Fahrenheit. Rub fat of choice over the bottom of a casserole dish. Depending on how much chicken you have, choose a 9x13 or 9x9 or 10x10" pan.
- Lay chicken evenly throughout the dish. (If you're baking both breasts and thighs, place the breast meat along the middle of the dish and thighs on the outside.) Sprinkle chopped artichoke hearts evenly over the chicken.
- Add to large mixing bowl: cream cheese, ½ cup parmesan, salt, pepper and dried basil. Beat to mix briefly on medium-low speed with an electric handheld mixer. Add lemon juice and beat again for about 20 seconds until fully incorporated. Add heavy cream and beat again for 15 to 20 seconds until fully incorporated. (If making GAPS version, simply whisk together sour cream, Parmesan and other ingredients.)
- Spread cream mixture directly over artichokes and chicken. (I use a rubber spatula and the back of a metal spoon.) Top with about 6 half slices of lemon (optional, but they're yummy baked).
- Bake 45 minutes. Sprinkle remaining parmesan over the surface of the casserole. Bake 5 more minutes. (If you wish: Check inside of meat with fork and knife, cutting into one to check for doneness, or use a thermometer like this: internal temperature should read at least 165 degrees Fahrenheit. My chicken actually comes out at 199 degrees F. after 50 minutes of baking - so plenty of cooking time.)
- Serve, garnished with optional fresh basil.